Investigation of effects of lepidium sativum seed, alyssum homolocarpum and methyl cellulose gums and Compound them on oil uptake and qualitative properties of fried potato during deep frying process

Deep frying in oil are dry curing process that includes immersing food in hot oil the pieces and patches and increases the oil absorption than other methods, the use of edible films and coatings is suitable method to reduce the amount of oil absorbed during frying by product. In this study lepidium sativum and alyssum homolocarpum native seeds gums and methyl cellulose gum was selected as sources of hydrocolloid and separate and compound them effects on the oil absorption and moisture content, frying yield and coating percentage during deep frying process and also were studied flow behavior of the coating suspensions. The apparent viscosity of the suspension in all three dosages rapidly declined with increasing shear rate that reflects their pseudoplastic flow behavior and all have flow characteristics were similar. Hedrocolloid coatings used in this study to increase the moisture content of the product was different, but their impact on oil absoption. Among the coating, was most effective coatings made of gum 2% of alyssum homolocarpum seed, to cause maximum reducing oil uptake and increase in moisture content 16.72% and 18.84% respectively. Also treatment coated with this suspension was frying yield efficiency.